Who doesn’t love pancakes? The issue arises, however, when you try to find a version that’s GF, plant-based and still keeps beautiful fluffy texture and flavour of traditional pancakes. After several trials (and some very sad, saggy pancakes), I’m proud to present my recipe for the ultimate healthy pancakes!
Oats have earned their place in the health hall of fame for their selenium and high fibre content, something which a lot of us struggle to get enough of each day. Research has found that consuming these fibre-full grains helps to reduce the risk of heart disease, type 2 diabetes, obesity and certain cancers. Plus, the slow release of energy from the oats will help maintain your sugar levels throughout the morning.
Plant-Based. Gluten-Free. Natural Sugars.
Makes 6 Pancakes
- 50g oats (GF if required)
- 100g buckwheat flour
- 175 ml unsweetened non-dairy milk (or your choice of milk)
- 2 ripe bananas
- 1 tsp baking powder
- 1 tsp bicarbonate
- 2 tbsp agave/date syrup, plus extra for serving
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of pink Himalayan salt
- Berries & sliced bananas
- Agave syrup
- Milled flax & chia seeds
- Coconut yoghurt
Place all the ingredients in a blender & blitz until smooth. Add a little milk if the mixture is too thick. Leave to sit for 5 minutes.
Preheat a pan over a medium to high heat. Melt the coconut oil. Pour a pancake sized amount of the batter onto the pan. Flip after 1 minute and cook on the other side until golden and well risen.
Serve with fresh fruit, a sprinkling of seeds and a drizzle of agave.
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